Nowadays research aimed at finding new natural sources of biologically active substances is becoming increasingly relevant, which is consistent with government policy in the field of healthy nutrition, preserving and strengthening public health. Plants containing valuable nutritional and biologically active substances that have antimicrobial activity and have a fungicidal effect (antifungal) are widely used in many industries and medicine. In this regard, determining the age characteristics of bear’s onion, the biochemical composition of the above-ground and underground parts and antimicrobial activity is a relevant area. The location of the research was the botanical garden and the research laboratory of the Research Institute of Biotechnology of the Federal State Budgetary Educational Institution of Higher Education «Mountain State Agrarian University». It has been established that under cultural conditions, samples of bear’s onion go through all stages or periods of development 8-10 days earlier than in natural conditions. A. ursinum L. is an ephemeroid, early-flowering species and belongs to the group of short-vegetating plants. Young shoots contain carbohydrates, proteins, organic acids, beneficial fiber, as well as biologically active substances: carotenoids - 0.31 ± 0.01 mg/g, total flavonoids - 1.79 ± 0.26 mg/g, ascorbic acid - 150 ± 5.11 mg%. Biologically active substances included in the composition of the above-ground and underground parts of bear onions can have an inhibitory effect on the growth of test microbes. Moreover, the bulbs have a large zone of inhibition of the growth of test microbes: Pr. vulgaris and Staph. aureus relative to the aerial part and is 26-30 mm, respectively. The antimicrobial activity of the aerial part of Allium ursinum relative to the test microbes is: E. coli - 22 mm, Pr. vulgaris - 25 mm; Staph. aureus - 20 mm. The results obtained provide a scientific basis for the possibility of introducing and cultivating Allium ursinum , as well as using it as a food product with a rich chemical composition and antimicrobial activity.
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